Taiwanese Cold Noodles (台式涼麵)

wheat noodles

🥗Healthier: whole grain noodles

💰Cheaper: rice noodles

Whole grain noodles add fiber, while rice noodles are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option, while vegetable oil is more budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, and tamari is often comparable in price.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: almonds

Sunflower seeds provide a nut-free option, while almonds may be more affordable.

Grate the garlic.

Julienne the carrot and cucumber.

Grind the roasted sesame seeds with a mortar and pestle.

Mix peanut butter with one third of the dashi and ground sesame seeds.

Add grated garlic, sugar, salt, soy sauce, sesame oil, spicy oil, and lemon juice to the mixture and mix well.

Adjust the sauce consistency with the remaining dashi and refrigerate until ready to use.

Prepare the noodles according to the package instructions.

Once cooked, drop the noodles into a bowl of ice water until cool, then drain and refrigerate for at least an hour.

Beat the egg and pour it into an oiled pan, frying until cooked and then julienne into thin strips.

In a deep bowl, add the noodles, julienned carrot, cucumber, bean sprouts, and egg, then drizzle with sesame sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens